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Recipe for sweet-and-sour chicken thighs

Sheryl Julian

Serves 4

Instructions here call for removing the chicken from the bones after cooking so they can become part of a larger dish. You can also serve the chicken on the bone.

8 chicken thighs on the bone, excess fat removed
¼ cup ketchup
¼ cup hoisin sauce
2 tablespoons cider vinegar
2 tablespoons chopped fresh parsley

1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.

2. Arrange the thighs, skin side up, on the baking sheet.

3. In a bowl, stir together the ketchup, hoisin sauce, and cider vinegar. Use a spoon to spread the mixture on the chicken on both sides.

4. Roast the chicken for 40 minutes or until the meat pulls away from the bone. Let the chicken cool until you can handle it. Spoon the cooking juices in a bowl and skim off the fat.

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5. Cut the chicken off the bone in large pieces and cut the pieces into thin slices. Transfer the chicken to a platter and spoon some of the cooking juices over it. Sprinkle with parsley.

Sheryl Julian

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